Espresso Brownies
Rich, fudgy, and packed with bold coffee flavor, these Espresso Brownies are the ultimate treat for chocolate and coffee lovers alike. Instant espresso powder works like magic to intensify the chocolate without making these taste like coffee, resulting in a perfectly crackly top, dense tender crumb, and deep layers of chocolate flavor that disappear fast.
Equipment
- 9x13 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk or electric mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup unsalted butter 226g, melted
- 2 cups granulated sugar 400g
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 3 tbsp instant espresso powder dissolved in 1 tablespoon hot water; reduce to 2 tbsp for milder flavor, or increase to 4 tbsp for maximum intensity
- 1 cup all-purpose flour 125g, spooned and leveled
- 1 cup unsweetened cocoa powder 85g, Dutch-processed preferred; sift if lumpy
- 1 tsp salt
- 1 cup dark chocolate chips or chunks 170g; reserve a handful to sprinkle on top if desired
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides, then lightly grease the parchment with butter or cooking spray.
- Whisk together melted butter and sugar until combined, then add eggs one at a time, whisking well after each addition. Stir in vanilla extract and the dissolved espresso powder until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, and salt until no lumps remain, sifting the cocoa powder if necessary.
- Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula just until no flour streaks remain—do not overmix. Fold in chocolate chips, reserving a handful to sprinkle on top if desired.
- Pour batter into the prepared pan, spread evenly, sprinkle reserved chocolate chips on top, and bake for 28–32 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Place the pan on a cooling rack and let brownies cool completely for at least 1 hour, then lift out using the parchment overhang and cut into 16 squares with a sharp knife, wiping the blade clean between cuts.
Notes
- Don't overbake—brownies continue cooking as they cool, so a few moist crumbs on the toothpick is perfect; a completely clean toothpick means they're overdone.
- Use Dutch-processed cocoa powder for the richest, smoothest chocolate flavor.
- Room temperature eggs incorporate more easily and produce a better texture.
- Measure flour correctly by spooning it into the measuring cup and leveling off; scooping directly can pack in too much flour and result in cakey brownies.
- Let brownies cool completely before cutting—cutting into warm brownies results in a messy crumble.
- Adjust espresso to taste: use 2 tbsp for a subtle depth, or up to 4 tbsp for a bold coffee punch.
- Instant coffee granules can be substituted for espresso powder in the same quantity, though the flavor will be slightly less intense.
- Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or freeze individually wrapped brownies for up to 3 months.
- Reheat a brownie in the microwave for 10–15 seconds for a fresh-baked feel.
- Try variations: fold in 1 cup chopped walnuts, swirl in cream cheese, add 1 tbsp orange zest, or sprinkle flaky sea salt on top before baking.
Nutrition
Serving: 1BrownieCalories: 285kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 28gVitamin A: 6IUCalcium: 2mgIron: 10mg
Tried this recipe?Let us know how it was!